• In a large bowl, using an electric mixer, beat the softened butter and sugar until light and fluffy. Beat in one of the eggs (reserve the second egg for brushing) and the one egg yolk.
• Mix in the vanilla, lemon and orange extracts or oil, followed by the salt.
• Add the flour and stir until almost fully blended, then stir in the nuts. Batter should be about the same consistency as drop cookie dough. Scrape the batter onto a large sheet of parchment paper othen cover with another sheet of parchment or a piece of plastic wrap and press into a brick. Chill for about an hour or until it's pretty firm.
• Cover the bowl and chill the dough for about an hour or until it is firm enough to roll.
• Preheat oven to 375 degrees.
• Transfer the dough to a lightly floured surface (I used a large sheet of parchment paper) and roll into a 9x15 inch rectangle. Transfer to a greased parchment lined baking sheet (I used a 15x10 inch jelly roll pan).
• Crack the remaining egg into a bowl and beat it with a fork. Brush it lightly over the dough. You'll have a lot of egg leftover.
• Bake until shiny, blonde and golden -- about 15- 20 minutes. Remove from the oven and let cool for 10 to 15 minutes. Carefull transfer the bars with the parchment underneath to a cutting board. While still warm, cut vertically to make two 4 ½ inch columns, then cut horizontially into bars that are around 1 to 1 ½ inches wide. Alternatively, you can cut the bars into small squares.
• Carefully transfer to a wire rack and let cool. Alternatively, you can put the cut pieces back on a baking sheet and dry them out a bit by baking at 250 for 25 to 30 more minutes.

More Traditional Twice Baked Cut

• Alternate Method: For a dry twice baked cookie, divide the dough in half and shape into 9 inch long logs. Brush logs with egg and bake at 375 for about 25 minutes. Let cool for 15 minutes, then slice the logs a little over 1 inch thick. Lay the cut cookies on a baking sheet and bake at 300 degrees F for about 20 minutes. Let cool and crisp